On Sunday we had a huge snow storm move through bringing with it much colder temperatures and between 10 – 12 inches of snow. Days like that call for good old fashioned comfort food.
A search through the fridge gave me several leftover baked potatoes from the night before, 8 strips of bacon from Sunday morning breakfast, some sour cream in the bottom of the container and a block of cheddar cheese. With a couple more additions from the fridge and pantry, this yummy casserole was the result:
Leftover Baked Potato & Bacon Casserole
6 medium baked potatoes
½ of a medium onion (chopped)
½ cup of Miracle Whip (or mayonnaise if you prefer)
½ cup of sour cream
8 slices cooked bacon (chopped or crumbled)
2 cups grated cheddar cheese (or whatever you have on hand)
Slice the potatoes into bite sized chunks (leave the skins on.) Place them in a large bowl. Add the chopped onion, sour cream and Miracle Whip.
Next add about 2/3 of the chopped bacon and 1 ½ c of the grated cheddar. Mix thoroughly.
Transfer everything to a lightly buttered casserole dish. (The pretty green one pictured is 8”X12”.)
Top with the remaining grated cheese and bacon.
Cover the dish with foil and bake in a 350⁰F oven for 30 minutes. Remove the foil for the last 10 minutes to allow the cheese to brown a bit and the bacon to get nice and crispy.
This was a use what I had recipe. If I’d had a full cup of sour cream, I probably wouldn’t have used the Miracle Whip. As it was, the Miracle Whip did add flavors to the recipe that using only sour cream wouldn’t have. Same thing with the bacon… I had 8 slices so I used 8 slices. The recipe can be easily adapted to suit what you have on hand and to your own personal tastes.